cauliflower cheese soup

Cauli cheese soup with golden herb croutons

  • serves 4
  • A little effort

This cauliflower cheese soup with golden herb croutons recipe is vegetarian, easy to make and under 500 calories. If you're making this ahead, stir in the cheeses just before serving

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Ingredients

  • leeks 2, chopped and washed
  • butter
  • cauliflower 1 large, trimmed and broken into small florets
  • vegetable stock 600ml
  • whole milk 500ml
  • cheddar 100g, grated
  • parmesan or grana padano or veggie alternative 50g, finely grated
  • ciabatta bread ½ loaf, crusts cut off then cut into pieces
  • olive oil
  • thyme 1 tsp of chopped leaves

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2-3 tbsp olive oil then sprinkle with sea salt and the thyme and toss again. Spread onto a baking tray and cook for 10-15 minutes until crisp and golden.

  • Step 2

    For the soup, cook the leeks in a large knob of butter until softened. Add the cauliflower and cook for 5 minutes. Add the stock and milk then bring to a simmer and cook for 20-25 minutes until the cauli is really soft.

  • Step 3

    Use a stick blender to blitz the soup to smooth. Gently reheat then stir in the cheeses until melted. Serve topped with the croutons.

Nutritional Information

  • Kcals 498
  • Fat 28.3g
  • Saturates 13.5g
  • Carbs 32.4g
  • Fibre 8.2g
  • Protein 24.3g
  • Salt 1.5g
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